Instructions: Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a
saucepan of boiling water, and return to a boil. Cook 3 minutes or until crisp-tender. Drain asparagus; set aside.

Trim fat from roast, and cut into 1/2-inch pieces. Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add pork, and cook 7 minutes or until done. Drain well, and set aside.

Melt margarine in saucepan over medium heat. Add mushrooms; saute 7 minutes
or until tender.

Sprinkle mushrooms with flour; stir well, and cook an additional minute.

Gradually stir in milk, and cook 5 minutes or until thickened, stirring constantly. Add asparagus, pork, 1/4 cup cheese, nutmeg, and pepper. Stir well.

Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture).

NOTES : Serve pork mixture over hot linguine, and sprinkle with remaining 1/4 cup cheese.

This was a wonderful main dish. We added salt to the sauce as it thickened.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.